Beef and Portobello Bourguignon

Bring a bit of French cuisine to the table with this tasty dinner. Slow-braised beef pairs perfectly with tender portobello mushrooms.

Total Time: 1:50

Level:
Moderate

Yield:
4 main-dish servings

Serves:
4

Ingredients

2 slice bacon

1 lb. beef chuck

salt and pepper

1 jumbo onion

2 clove garlic

3 tbsp. all-purpose flour

2 c. dry red wine

1 c. water

1 lb. carrots

30 oz. portobello mushroom caps

2 tsp. Fresh rosemary leaves

Directions

Preheat oven to 350°F. In 5- to 6-quart Dutch oven or heavy saucepot, cook bacon on medium-high 5 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain; do not remove Dutch oven from heat. Season beef with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add to Dutch oven in single layer; cook 5 minutes or until browned on all sides, turning meat to brown evenly. With slotted spoon, transfer beef to large bowl; do not remove Dutch oven from heat.

Uncover and stir in mushrooms and rosemary. Cover and bake 30 to 35 minutes or until mushrooms are tender. Stir in 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Makes about 8 cups. (Can be prepared to this point up to 2 days ahead; transfer to an airtight container and refrigerate. Reheat before serving.) Divide among serving dishes and garnish with reserved bacon and rosemary leaves.